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INFORMATION
An average shell egg weighs about 55-60 grams and consists
of shell (10%), egg white (60%) and yolk (30%).
Egg powders are obtained by mechanical breaking of fresh and
healthy hen eggs. Breaking is a strictly controlled clean
process so that the separation of the yolk and albumen is
effective and safe. The eggs are filtered and homogenized,
pasteurized, cooled and sent to the spray drier.
Egg powders can conveniently be used by different food
industries such as bakery, pasta, mayonnaise etc.
Compared to shell eggs, the dried egg product usage provides
a lot of advantages, such as longer shelf life, easy dosage,
storage at less space, handling, reducing the wastage to a
minimum, prevention of mistakes, minimizing the risks in the
food industry.
To use high quality egg powders means high level of safety
food and quality. |
